It’s getting hot in DC. While it’s not unheard of for temperatures to reach into the 70s in March, some days we’ve hit 80. The warm weather will definitely impact the way I cook over the next several months. No more hearty chilis, soups, and stews. More fruit, salad, and lighter options. This of course is probably a good thing, but before I surrendered to several months without warm your soul meals, I decided to use up some items in my freezer and cupboard, namely chorizo and saffron. So here’s a great cooking light recipe for my last stew hurrah of the season.
Chicken and Chorizo Stew (serves 4)
- 2 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1 bunch fresh flat-leaf parsley
- 3 garlic cloves
- 1 onion, quartered
- 1 medium carrot, chopped
- 2 (6-oz) skinless, boneless chicken breast halves
- 6 oz chopped Spanish chorizo
- 3 cups cubed red potato
- 1 1/2 cups chopped onion
- 1 medium red bell pepper, chopped
- 1 TB minced fresh garlic
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp saffron threads
- 1 1/2 TB sherry vinegar
- 2 TB chopped fresh parsley
Combine first 6 ingredients in a saucepan over medium-high heat. Add chicken to pan; bring mixture to a boil. Reduce heat, and simmer 14 minutes or until chicken is done. Remove chicken, reserving cooking liquid; cool. Shred chicken. Strain cooking liquid through a fine sieve over a bowl; discard solids.
Wipe pan with paper towels. Sauté sausage over medium-high heat for 2 minutes. Add potato, onion, and bell pepper; sauté 8 minutes, stirring occasionally. Add garlic and next 3 ingredients (through saffron); sauté 2 minutes, stirring constantly. Add reserved cooking liquid; bring to a simmer. Simmer 12 minutes, stirring occasionally. Add shredded chicken; simmer 5 minutes. Remove from heat; stir in vinegar.
Ladle about 1 cup stew into each of 4 bowls; top each serving with parsley.